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Recipes
Pork Parmesan
By MissHeather
In plastic bag or shallow dish combine bread crumbs, parmesan cheese, oregano and pepper
- 3 tablespoons fine dry breadcrumbs
- 3 tablespoons grated parmesan cheese
- 1 1/2 teaspoons oregano
- 1 egg white
- 4 medium 1/4" thick boneless pork cutlets
- 1 tablespoon butter
- 2 tablespoons vegetable oil
- 1 lemon, cut into wedges
Lazy Ravioli
By MissHeather
Cool fullili in boiling water, cooking oil and slat in large pot for 8 to 10 minutes until tender but firm
- 12 oz Fusilli
- 3 qts boiling water
- 1 T cooking oil
- 1 T salt
- 1 T hard margarine
- 1 1/2 lbs lean ground beef
- 14 oz spaghetti sauce
- 7 1/2 oz tomato sauce
- 5 1/2 oz tomato sauce
- 2 C chopped onion
- 10 oz canned sliced mushrooms, drained
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 2 tsp sugar
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 C sour cream
- 2 C grated medium or sharp cheddar cheese
- 2 C grated mozzarella cheese
Pork Picatta
By MissHeather
Pound the pork very thin. Mix the pepper with the flour and dredge each slice of pork
- 1 pound pork butt, sliced thin
- 1/4 teaspoon pepper
- 1 cup flour
- olive oil
- 1 clove garlic, crushed
- juice of 1 lemon
- 1/2 cup white wine
- 1 tablespoon capers, chopped
- 3 tablespoons parsley, chopped
Spicy Potatoe Slices
By MissHeather
Combine seasonings; set aside
- 1 tsp dried thyme, crushed
- 1/2 tsp paprika
- 1/2 tsp garlic salt
- 1/8 tsp freshly ground black pepper
- 3 large yellow potatoes or 2 russet, scrubbed
- 1 sweet onion, sliced
- 2 T olive oil
Dipping Sauce
By MissHeather
Combine
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 scallion, white and green parts, finley chopped
- 1/2 tsp hot sesame oil, to taste, (optional)
Pork Tenderloin
By MissHeather
Place the tenderloin in a baking dish and rub with salt and pepper, bay leaves, and thyme
- 1 2 1/4 pound pork tenderloin
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 bay leaves
- 3 sprigs fresh thyme
- 2 tablespoons olive oil
- 1/4 cup freshly squeezed orange juice
Venetian Chicken
By MissHeather
In a large bowl, combine paprika, flour, basil, salt and pepper
- 1 tsp sweet paprika
- 1/4 C all-purpose flour
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 , 2 1/2 - 3 1/2 lb broiler-fryer chicken, cut up
- 3 to 4 dried mushrooms
- 1/4 C chopped sun-dried tomatoes
- 1 small onion, chopped
- 2 T red wine
- 1 , 8 oz can tomato sauce
- 1 T freshly grated lemon peel
- cooked pasta
- grated Parmesan cheese
- chopped fresh parsley
Sauteed String Beans
By MissHeather
In a large pot of boiling water, blanch the string beans until bright green, 2 to 3 minutes
- 1 lb fresh string beans
- 3 garlic cloves, sliced thin
- 3 T olive oil
- 1/2 C chicken stock
- 1/8 tsp red pepper flakes
- 1/4 tsp sugar
- 1 tsp hot pepper oil
- 1 T soy sauce
- 1 T Oriental sesame oil
- 2 T finely chopped scallions
- 1 1/2 tsp cornstarch
- 1 T water
Pie Crust
By MissHeather
mix dry ingredients, cut in Crisco; gently stir in egg, water and vinegar
- 4 C flour
- 1 T sugar
- 2 tsp salt
- 1 3/4 C Crisco
- 1 egg, beaten
- 1/2 C cold water
- 1 T white vinegar
Apricot Thumbprints
By MissHeather
Preheat oven to 400F. In a large bowl with electric mixer beat butter until creamy
- 3/4 C unsalted butter, softened
- 1/2 C sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 C flour
- 2/3 C apricot preserves or other favourite preserves or jelly